Oatmeal Raisin Cookies
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These oatmeal raisin cookies are the epitome of a great cookie. They are soft, but not too soft where they fall apart. They are chewy because of the oats and raisins, but they also get a little crispy on the edges for an added crunch.
OATMEAL RAISIN COOKIES
Cookies are a touchy subject around my house. When I make them, I call them a “delicacy” and tell my husband he can only have one at a time otherwise he will have a bowl full and call it dinner. Let me tell you, these cookies are so good that it will be hard to eat just one so I can’t fault my sweet hubby for wanting to have them as a meal. These oatmeal raisin cookies are the epitome of a great cookie.
They are soft, but not too soft where they fall apart. They are chewy because of the oats and raisins, but they also get a little crispy on the edges for an added crunch. And most of all they are simple to make. Cookies can get complicated sometimes but this recipe has straight-forward ingredients that you probably already have in your pantry. These have become a staple in my house, and I bet they will become one in your home too!
- 2 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup butter(1½ sticks), melted
- 1 cup packed brown sugar
- ½ cup white sugar
- 1 tsp cinnamon
- 1 tbsp pure vanilla extract
- 1 egg
- 1 egg yolk
- 1 ½ cups old-fashioned oats
- 1 heaping cup raisins
- Preheat oven to 325
- Melt the butter in the microwave and let it cool slightly
- In a mixing bowl, mix together the flour, baking soda and salt (don’t over measure the flour. Make sure it’s not packed into the measuring cup)
- In a separate bowl, with your electric mixer, cream together the butter and both sugars until well combined.
- To the sugar mixture, add the cinnamon, vanilla egg and egg yolk. Continue creaming until smooth.
- Mix in the flour until just blended. Make sure not to over mix.
- With a spoon, stir in the oats and raisins until just combined
- Place ¼ cup balls onto an ungreased cookie sheet (or a parchment paper lined cookie sheet) and bake 14-16 minutes or until cookies are lightly browned around the edges and still soft in the middle. My cookies took 14 minutes in my gas oven.
Store in an air tight container with a piece of bread (I usually use the butt of the bread. The bread will get hard and the cookies will stay soft. It’s an old trick my mom taught me 🙂 )
Recipe credit The Girl Who Ate Everything
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